1 egg
1 tbsp. lemon juice
1/2 c. butter
Salt to taste

Break egg in saucepan, stir slightly; add butter and lemon juice. Cook over LOW heat, stirring constantly until it thickens. Don't over cook. Remove from stove and cover. If it should separate, stir in 1 teaspoon cream. Serve warm. 10 minutes to make. I tripled this which was just a nice sized dish for a buffet dinner to serve over vegetables.